15 April 2012

Easy Whole Wheat Pizza Crust

The goodness of pizza gone whole wheat! This is a heavier, nuttier crust with a lot of texture, but delicious. It makes a great thin crust on anything.

Easy Whole Wheat Pizza Dough (makes 2 crusts)

2 1/4 tsp dry active yeast

1 c warm water

1 tsp honey or agave nectar

1 tbs olive oil, divided

1 tsp salt

2 1/2 c whole wheat flour

Combine warm water, yeast, honey and 1/2 tablespoon of the olive oil in a bowl and whisk until well blended. Let sit for 5-10 minutes until the top of the mixture is foamy.

By Hand: Add the salt and 1 cup of the flour, then mix until well combined. Continue to add flour in 1/4 cup increments until dough is tacky but no longer sticking to your hands (you may use a little less or more). Place the dough on a lightly floured surface and knead for 5 minutes, until smooth.

In Mixer: Add the salt and 2 cups of flour, then combine on lowest setting with a dough hook. Add additional flour in 1/4 cup increments as needed until dough is no longer tacky. Continue to kneed on lowest speed for 5 minutes.

Form the dough into a ball and place in a large bowl. Drizzle the remaining olive oil over the top and rub all sides to coat. Cover with plastic wrap and place in a warm, draft-free area (laundry room is the spot in our home) for 2 hours. It should be about doubled in size.

Divide the dough into two equal portions, then cover with plastic wrap and let rest for 10 minutes. Sprinkle a pizza pan or parchment paper with cornmeal and spread the crust to your desired thinness. Voila, pizza crust!

The second crust can be stored in a refrigerator for 5 days or the freezer for several months. To store, shape the dough into a disk and wrap tightly in plastic wrap. Place in a ziplock bag, removing as much air as possible.

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